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Wednesday, April 28, 2010

I made these cookies around this time last year, and I've pretty much been thinking about them ever since. So now with the abundance of strawberries, I had plenty to use towards these little treats. These are really tasty cookies, though Joey and I both think they have the texture closer to that of a muffin or a scone. They are light and fluffy, with slightly crisp outside. And they are dangerous. Being a two-bite cookie, its hard to resist popping one after another into your mouth!

Combine strawberries, lemon juice, and 2 Tablespoons of granulated sugar in a medium bowl. Set aside.

Whisk together the flour, remaining sugar, baking powder, and salt in a large bowl. Using a pastry cutter, cut in the butter to the flour mixture until coarse crumbs are formed. You can also use your fingers. Stir in the heavy cream until the dough starts to come together, then gently fold in strawberries.

Using a 1-1/2 inch cookie scoop, drop dough onto cookie sheets, evenly spaced apart. Sprinkle with coarse sugar. Bake for 22-27 minutes, or until cookies are golden brown. Transfer to a wire rack to cool completely. The cookies are best eaten the same day.

Hello! Just found your blog through baking bites. I love the name, and these strawberry shortcake cookies look like something I would adore. I may make a strawberry shortcake muffin out of it, because that sounds like it would hit the spot right now!

These look delicious! I'd love to make these, and the farmers market by my work is open today so I can grab some strawberries and lemons. What do you think about using milk in place of the heavy cream? Do you think the cookies would still turn out ok?

I was searching for a recipe like this not too long ago and I just couldn't find one that incorporated fresh strawberries into cookies. Thanks so much for sharing! They look fantastic, even if they are more muffin than cookie.

Hi Roxann,You could certainly try it - I sub half and half for heavy cream quite often in cooking and baking. You might lose a little richness, but I think it would still work. Let me know how they turn out! :-)

I made these on Sunday. They came out great! I wasn't sure when I was putting them on the cookie sheet because the strawberries were juicy and the batter was thick but they turned out just like your picture. There were only two left for the next day which was just as well because they were so much better the first day. Thanks for posting.

i tried this recepie today but my cookies were not hard..they felt soggy and soft....i wanted hard cookies....they were baked properly and i did keep them on wire rack....strawberry leaves its water so how should that be prevented..would baking for a longer time stop this..... many thanks

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